Watermelons are a typical, and beloved, conclusion to an American summer grill party. In Sicily, watermelons are also popular eaten in their raw state as well as being the main ingredient in an amazing sweet pudding for dessert. The main ingredients of this Sicilian gelu ‘i muluni, watermelon pudding, were all introduced by Arab farmers […]
Sicilian Eggplants Are Pearls Over Pasta
September 25, 2017 by Leave a Comment
Eggplants were first introduced to Europe by Arab farmers in Spain and Sicily. The anonymous Cordoban Calender of 961 mentions eggplants. In Sicily the word for eggplant, milinciana derives from the Arabic word for the plant bādhinjān. It was not at all popular at first. As for the combination of pasta and eggplants which is […]
Apricots, Nectarines, Peaches Make “Moon of the Faithful” Syrup for Crêpes
August 8, 2017 by Leave a Comment
This Sicilian sweet syrup is part of what is known folklorically as being part of cucina arabo-sicula, the cooking influenced by the long ago Arab presence in Sicily. In some Muslim countries, the apricot is known as the “moon of the faithful.” The apricot belongs in the same family as the peach and nectarine, all […]
“Oh, Wonderful!” Sicilian Eggplant
July 26, 2017 by Leave a Comment
The Sicilian expression—although little known among contemporary Sicilians—sciàtara-e-màtara, is an exclamation of wonder–or contempt! It might be said like “Oh, wonderful!” or contemptuously as in “God! Great merciful God!” The expression derives from the Arabic shātirū yā mā tāra as in “oh, the cleverness that you see!” which Arabs say sarcastically when someone from whom […]
Sicilians Know Swordfish!
September 14, 2016 by Leave a Comment
The popularity of swordfish in Sicily goes back to the ancient Greeks when they established colonies on the island. But this preparation has four of the hallmarks of cucina arabo-sicula, the folkloric cuisine believed to be vestigial of Arab influence from the Arab-Sicilian era of the ninth to twelfth centuries: the use of citrus, grilled […]
Summertime Squid, Grilled the Sicilian Way
August 22, 2016 by 2 Comments
Calamari Ripieni Print Prep time 25 mins Cook time 40 mins Total time 1 hour 5 mins For ease, buy the squid already cleaned but make sure they include each of the squid’s tentacles. Eight squid should weigh about 1¼ pounds, and that size is ideal for grilling in this recipe. You can […]
Sicilian Frittedda: A Riot of Tender Spring Flavors
May 24, 2016 by Leave a Comment
In the springtime in Sicily a simply named dish reveals an explosion of flavor that belies its satisfying complexity. It is a dish special with spring vegetables — fava, peas, scallions and artichokes — and called frittedda (or fritedda). In western Sicily, where frittedda was born, it is served as a grape ‘u pitittu, a […]
Sicily’s Cucina Erotica All in a Seafood Stew
April 12, 2016 by Leave a Comment
Sicilians are noted for culinary preparations with vulgar names. It’s not clear when this tradition began, but many of these dishes are sexual in nature and considered part of what would be called cucina erotica. One particular style of preparation–and actually the name of the sauce in a variety of preparations–is called picchi-pácchiu, referring to […]
Give Christmas A Sicilian Spin With Hearty Tummala
December 9, 2015 by 2 Comments
Families all seem to have their own Christmas classics — roast turkey, baked ham, crown roast or pork, or prime rib. Many Italian-Americans will have lasagna or a feast of seven fishes. One spectacular preparation for a change of pace is to follow some families and make the classic Sicilian Christmas tummàla. Tummàla is a […]
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